Goa is popular for the variety of seafood it has to offer, which is prepared in different ways. Fresh mussels available are affordable, cook in minutes and perfect go-to seafood in creating a dish in a hurry. They expel plenty of liquid, which adds depth of flavour to this pulao. The combination of the aromatic basmati rice with the scrumptious mussels is a real treat to the eye and mouth. Like little gems, the mussels look impressive and every morsel of rice is delectable.

When buying mussels, make sure they are fresh, alive and smell like the ocean. If any mussel is open, tap to see if they close. Avoid the ones that have a chipped or broken shell. Before use, scrub them well with a stiff kitchen brush and rinse under cold running water. Remove the beard sticking out between the two shells. Mussels expel their own liquid when added to a hot pan. They will open up and cook in a couple of minutes. No water should be added. Any unopened mussels should be discarded.​​Mussels are a great source of proteins, vital nutrients, selenium and vitamins. Rich in omega-3 fatty acids contributing to a healthy heart. Prevents anemia and asthma. Aids in strengthening teeth and bones. Rich in iron and prevents anemia. Low in calories and helps in weight management. High in sodium and should be consumed in moderation.

To clean mussels, refer to information provided above. Drop mussels in a screaming hot pan, cover and cook for a couple of minutes with no water. They will open up and release its own juices. Strain the liquid through a sieve lined with a thick paper towel.

Note:

I got 1/2 cup of liquid.

Do not overcook mussels. Even if they are undercooked, not to worry, they will cook with the rice.

The two pack mussels of 2.72 kg are available at Costco, Canada. For 1 cup mussels, 1 pack of mussels were used, around 1.36 kg.

In a large wide bottomed pan, heat the oil, add onions along with the bay leaf, peppercorns, cloves, cardamoms and cinnamon sticks. When onions are light brown, add the garlic and ginger. Fry for a while and then, add the turmeric powder and tomato. Once the tomato is soft and pulpy, include the bouillon cubes ensuring to crush and mix them completely. Pour 3 cups water and above 1/2 cup mussel broth. Stir, cover pan and let the liquid come to a nice boil.

Drain rice and keep it ready. When the liquid comes to a roaring boil, add the rice and stir gently. Close pan with the lid and on medium heat, let the rice cook for 3 to 4 minutes. When half the liquid is absorbed, add the mussels and gently mix them with the rice. At this stage, add a little salt (not too much as the liquid from the mussels is salty plus we added bouillon cubes). Put the lid back on and let the rice continue to cook.

After few minutes, you will see holes in the rice with very little liquid left at the bottom of the pan. Mix in coriander leaves gently, shut off the flame and close the lid. Do not touch or open for 15 minutes. The rice will absorb the remaining moisture. Lift the cover after the indicated time. Each grain of rice will be firm, cooked and separated. With a fork, gently move the top grains around to moisten them.

Serve pulao hot.

Note:

The rice to water ratio for every 1 cup of rice is 2 cups of water. I always add 1/2 cup less liquid. The reason being that the rice is soaked for 30 minutes so it does not require the extra 1/2 cup. Total liquid to be used is 3 1/2 cups.

India Gate Rozzana basmati rice was used for making this mussel pulao. The grains are quite long and fragrant.

Always use a wide bottomed pan to cook pulao. This gives the rice grains enough room to spread and bloom.